Mushroom salad in radicchio cups

1 servings

Ingredients

Quantity Ingredient
½ cup Olive oil
4 larges Garlic cloves; chopped
1 teaspoon Fennel seeds
1 pounds Large button mushrooms; sliced
1 ounce Dried porcini mushrooms; reconstituted in 1
; cup hot water
¼ cup Chopped fresh mint
2 tablespoons White wine vinegar
8 larges Radicchio leaves

Directions

Heat oil in heavy large skillet over high heat. Add garlic and fennel seeds; saute 30 seconds. Add button mushrooms and porcini; saute until beginning to brown, about 5 minutes. Add porcini soaking liquid; boil until evaporated, scraping up browned bits, about 5 minutes. Remove from heat.

Mix in mint and vinegar. Season with salt and pepper. Let cool. Spoon salad into radicchio leaves, arrange 2 leaves on each of 4 plates and serve.

4 APPETIZER SERVINGS.

Bon Appetit October 1994

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